Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds

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dc.contributor.authorArslan Tontul, Sultan.
dc.date.accessioned2020-03-26T20:20:22Z
dc.date.available2020-03-26T20:20:22Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis study aimed to evaluate moisture sorption isotherm of whole chia seed. The equilibrium moisture content (EMC) of seeds were detected by saturated salt solutions which have the water activity (a(w)) range of 0.2-0.9. The isosteric sorption heat was calculated by the Clausius-Clapeyron equation using three different sorption temperatures (15 degrees C, 25 degrees C and 35 degrees C). The adsorption surface area of seeds was also calculated by monolayer moisture content obtained from BET and GAB equation. The EMC content of seeds had an increasing trend and determined as 18-20 g H2O/100 g solid at the highest a(w) level. The whole chia seeds became less hygroscopic with the rising sorption temperatures at constant a(w). The moisture sorption isotherm was determined as Type II. The monolayer moisture content was determined as 2.39-2.91 g H2O/100 g solid. BET and Peleg were the best-fitted models. The isosteric and net isosteric heat were 77.74 and 34.74 kJ/mol at lowest moisture content, respectively. Additionally, the adsorption surface area changed between 95.31 and 102.72 m(2)/g.en_US
dc.identifier.citationTontul, S. A. (2020). Moisture Sorption Isotherm, Isosteric Heat and Adsorption Surface Area of Whole Chia Seeds. LWT-Food Science and Technology, 119, 1-7.
dc.identifier.doi10.1016/j.lwt.2019.108859en_US
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2019.108859
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38571
dc.identifier.volume119en_US
dc.identifier.wosWOS:000510111500006en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorArslan Tontul, Sultan.
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofLWT-FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectWater activityen_US
dc.subjectMoisture contenten_US
dc.subjectSorption isothermen_US
dc.subjectIsosteric heaten_US
dc.subjectOilseeden_US
dc.titleMoisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seedsen_US
dc.typeArticleen_US

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